Peach, Tomato, Beet and Red Onion Salad

(Cooking for Friends)

 

6 small or 4 med. To large beets	6 small or 4 medium peaches, skinned,
1 large grapefruit	pitted, sliced into large slices
¼ cup olive oil	1 small red onion, cut into thin rings
1 teaspoon mild yellow mustard	¼ teaspoon pepper
1 teaspoon salt	1 teaspoon. light vinegar
6 small or 4 medium tomatoes, skinned,	¼ teaspoon Worcestershire sauce
cut into eighths	½ teaspoon honey

 

Preheat oven to 400 degrees.  Line a small pan with foil.  Cut off beet tops, leaving ½ “ of stem.  Do not cut off root.  Wash and place in foiled pan.  Cover securely with foil.  Bake until tender, approx. 45. min.-1 hr.  Allow to cool slightly, cut off tops and skins will slip off.  Rib with a little vegetable oil to keep from frying out.  Set aside. 

 

Peel off grapefruit rind and over a small bowl.  Divide into sections; slit each section open and remove skin and pith, letting pulp and juice drop into bowl. 

 

Whisk together oil, mustard, salt, pepper, vinegar, Worcestershire and honey.  Mix with the grapefruit juice and pulp.  Set aside. 

 

To serve, cut beets into eighths, place in bowl with the peaches, tomatoes and onion.  Lightly toss.  Stir vinaigrette and spoon over fruit and vegetables, coating well.  Serve extra vinegar on sides.  Salad can be served composed. Serves 6.